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Thread: bacon "fat" question page

  1. #1
    mosin46's Avatar
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    bacon "fat" question

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    saving cooked out fat from bacon. yes,the high nitrate supermarket crap. drained and strained. still some meat/protein filtered thru. thus,not," pure" fat. good and usable and safe for how long in the (low temp) refrig?

  2. #2
    Zophie's Avatar
    Zophie is offline Senior Member
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    I have had bacon fat in the fridge for a couple weeks with no problem. I think it would last longer though.

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    i keep mine (from pretty good bacon though) in the fridge for a while...up to a couple of months. it never smells or tastes rancid, so i figure it's good to go.

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    Apex Predator's Avatar
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    A very, very long time.

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    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    I wouldn't keep the supermarket stuff for use later. Pastured, yes. I thought the whole point of not buying grocery meat was b/c the fat was bad for you (whereas the grass fed/pastured stuff is good), which is why we're encouraged to buy lean cuts unless it's from the farm? Maybe I completely misunderstood this aspect of Primal/Paleo
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    Quote Originally Posted by Dr. Bork Bork View Post
    I wouldn't keep the supermarket stuff for use later. Pastured, yes. I thought the whole point of not buying grocery meat was b/c the fat was bad for you (whereas the grass fed/pastured stuff is good), which is why we're encouraged to buy lean cuts unless it's from the farm? Maybe I completely misunderstood this aspect of Primal/Paleo
    The fat isn't great for you because of the nitrates, obviously. But it's cheap fat, and better than vegetable oil, imho. Some of us are broke-broke.

  7. #7
    floaton's Avatar
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    I'm not sure how this is for others, but the supermarket Crest that I frequent has a great selection of butchered bacon that is nirate/sulfate free yada yada bad stuff and is only about $.20-$.30 more expensive per lb. Well worth the cost IMO.(personally, the taste is far superior as well)

    Like before I am not sure that this is typical, I live in Oklahoma were peoples meat is just about as important to them as their bibles, guns, and 4x4 trucks.

  8. #8
    pjgh's Avatar
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    It's fine until it starts to smell - seriously, that thing on the front of your face is the best tool you have for identifying whether food is good or not. Modern humans are so far removed from using their common sense that they have to have "best before" dates written on their (packaged) food. As primals, we have a good and keen sense of smell.

    Sniff it! No stink, eat it!

  9. #9
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    I usually safe off a batch from when I do mad "pre-cooking" on Sunday for the week. Usually, whatever I save is gone before weeks end, so I never really have to worry about it, but yeah, I mostly go by smell, too.

  10. #10
    otzi's Avatar
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    We leave it in the pan, on the stove, for a day or two until we use it to cook something in. My mom used to pour it in a mason jar and keep it in the cupboard for weeks. Nothing like veggies sauteed in bacon fat!

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